Prepare Rugelach Dough:
On waxed paper, combine flour and salt. In large bowl, with mixer at medium speed, beat butter and cram cheese until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. Divide dough into 3 equal pieces; flatten each into a disk. Wrap each disk in plastic warp and refrigerate at least 4 hours or overnight, until dough is firm enough to roll. (Or place dough in freezer for 1 hour if using butter, 1 1/2 hours if using margarine.)

Sprinkle work surface with 2 tablespoons spice sugar. Place 1 piece dough on top of sugar; turn over to coat both sides. Roll dough into 12-inch round, turning round over a few times and sprinkling work surface with 2 more tablespoons spice sugar to coat both sides.

Spread top of round with 3 tablespoons jam, then sprinkle with about 3/4 cup filling, leaving 1/2-inch border around edge. With knife, cut dough into 24 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place rugelach, 1 inch apart, on cookie sheet, point side down.

Bake rugelach 20 to 25 minutes or until bottoms are browned. Immediately remove rugelach to wire rack to cool.

Repeat with remaining dough, spice sugar, jam, and filling. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.

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